5 Fun Recipes to Try While You’re Quarantined at Home
You’re in quarantine and cooking meal after meal, every day. We know you can get stuck in a rut, because we are right there with you. But give these five recipes a try, they are tasty and macro-friendly.
Recipe One: Greek Bison Meatballs
Your whole family will love these easy-to-make Greek bison meatballs! Not only do these meatballs pack a protein punch, but they’re conveniently pre-portioned as well! They’re tender and juicy, full of flavor (but low in fat).
Serve them with tzatziki sauce and store-bought pitas for a filling meal that will rival your local taverna.
Serves: 16 meatballs
Macros (per meatball):
Protein: 6.8 g
Carbs: 1.9 g
Fat: 0.9 g
Prep Time: 15 minutes
Cooking Time: 12 minutes
- 1 lb 99% lean ground bison
- 1 egg
- 14 g panko breadcrumbs
- 150 g red onion, grated and drained of excess liquid
- 6 large mint leaves, chopped
- 1/3 cup chopped parsley
- 2 garlic cloves, minced or pressed
- 1/2 tsp dry oregano
- 23 g harissa paste*
- 1 tsp salt
- Pinch of black pepper
*Harissa paste is traditionally used in Tunisian or Moroccan cuisine, but it’s a delicious addition to these meatballs. You’ll find it in a jar or tube in most grocery stores, but note that different brands have different macros — and some have lots of fat. This recipe was calculated using DEA brand harissa, but if you can’t find it, feel free to either leave it out or substitute tomato paste.
- Combine the egg, bread crumbs, grated red onion, mint, parsley, garlic, oregano, harissa paste, salt and a pinch of black pepper in a large bowl until well mixed.
- Add bison to the bowl and work the mixture with your fingers until it is evenly combined. (You can do this ahead of time and cover and refrigerate until you’re ready to roll!)
- When you’re ready to make the meatballs, spray your hands with a little cooking spray and form the meatballs, 45 g per meatball.
- Heat a nonstick pan over medium heat and spray with cooking spray. Arrange the meatballs in the pan and let cook, gently turning frequently so they brown on all sides, about 12 minutes. Meatballs are done when the middle is faintly pink, but not raw.
Recipe Two: Protein Muddy Buddies
Bring back childhood nostalgia with our updated protein muddy buddy recipe (also known as puppy chow). It’s easy & quick to make with zero cooking time! Just try not to eat the whole batch in one sitting.
Serves: 10 (serving size is 30 g)
Protein: 4 g
Carbs: 12.4 g
Fat: 4.4 g
Prep Time: 10 minutes
Cooking Time: 0 minutes
- 126 g Chex rice cereal
- 85 g chocolate chips
- 30 g peanut butter
- 23 g vanilla whey protein powder
- 30 g chocolate PB2
- 22 g powdered sugar
- Weigh out the Chex in a large bowl and set aside.
- Combine the whey protein powder, chocolate PB2, and the powdered sugar in a large zip-seal bag. Set aside.
- Add chocolate chips and peanut butter to a microwave-safe bowl. Microwave in intervals of 30 seconds, stirring in between each one until the chocolate and peanut butter are melted together.
- Pour the melted mixture over the cereal, and toss until all the cereal is evenly coated. Transfer the cereal to the plastic bag and toss until each Chex is evenly coated. Store in an airtight container.
Recipe Three: Sweet Potato Turkey Chili
Serves: 6 (serving size is 375 grams)
Protein: 36 g
Carbs: 14 g
Fat: 5 g
Prep Time: 15 minutes
Cooking Time: 30 minutes
- 180 g carrots, peeled and diced into 1/4-inch chunks
- 180 g celery, diced into 1/4-inch chunks
- 330 g yellow onion, diced into 1/4-inch chunks
- 10 g garlic (2 cloves), minced
- 1 tbsp salt
- 1 tbsp ground coriander
- 1 tbsp paprika
- 2 tsp black pepper
- 1 tsp ground cumin
- 1/2 tsp cayenne
- Pinch of cinnamon
- 740 g ground turkey breast
- 500 g chicken stock (2 cups)
- 1 15 oz can cannellini beans, drained
- 1 15 oz can sweet potato puree
- 1 tbsp fresh thyme leaves
- 10 fresh sage leaves, roughly chopped
- 60 g (1/4 cup) heavy cream
- 1 lemon, juiced
- Olive oil or canola spray
- Heat a large pot over medium heat and generously spray it with cooking spray. Chop the carrots, celery, and onion and add them to the hot pot. Sprinkle the veggies with 1 tablespoon of salt and let them sweat until they begin to soften about 5 minutes.
- Add the garlic to the pot along with all the spices. Then add the ground turkey, breaking it up into bite-sized chunks. Add the chicken stock, drained beans, sweet potato, and fresh herbs to the pot. Bring the chili to a boil, reduce to a simmer, and cover for 20–30 minutes, or until the turkey is fully cooked.*
- When the turkey is cooked, stir in the heavy cream and squeeze in the juice from 1 lemon. Taste and adjust the seasonings (you’ll probably need more salt!). Eat or freeze within 1 week.
*This recipe gets better over time, so feel free to let the chili simmer for longer than 20–30 minutes to let the flavors meld. You can also do it in a slow cooker. Simply add all the ingredients except the heavy cream and lemon juice to the pot, let the slow cooker do its job, and then stir in the heavy cream and lemon juice before serving.
Recipe Four: Batch Chicken Gyro
This simple yogurt and spice-marinated chicken is easy to prep and cook in under 10 minutes. Add the cooked chicken to salads and pasta dishes for a quick protein hit, or go full Greek and wrap it in a pita with some homemade tzatziki sauce for a macro-friendly gyro.
Protein: 28.5 g
Carbs: 1.8 g
Fat: 8.2 g
Prep Time: 10 minutes + marinating
Cooking Time: 5-7 minutes
- 700 g boneless, skinless chicken breast (about 4 breasts)
- 2 cloves garlic, minced
- 1 tbsp red wine vinegar
- 21 g (1 1/2 tbsp) extra virgin olive oil
- 1 lemon, juiced
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1 1/2 tsp dried oregano
- 52 g 2% fat Greek yogurt
- 1/2 tsp salt
- 1/2 tsp pepper
- Thinly slice the chicken breasts into 1/2-inch thick, bite-sized chunks. Set aside.
- In a medium bowl, stir all the remaining ingredients together until well combined. Add the chicken and toss to coat. Cover the bowl with plastic wrap and let the chicken marinate up to 24 hours.*
- Cook the chicken over medium-high heat in a large nonstick frying pan, occasionally flipping the chicken until it’s cooked through, about 5–7 minutes.
- Remove cooked chicken from the heat and cook down any remaining sauce until it’s thickened. Then, pour the thickened sauce over the cooked chicken.
Now enjoy your chicken gyro any way you’d like! I prefer to serve the chicken in a pita with tomatoes, cucumber, onion, and tzatziki sauce!
*The longer you marinate the chicken, the more flavorful and tender it becomes, but even a 15- to 20-minute marinade makes a huge difference.
Recipe Five: Quinoa Chocolate Pudding
Finally! A chocolatey, macro-friendly dessert that is as delicious as it is nutritious. It may seem a little weird to use quinoa in a dessert, but trust me, the quinoa adds a lovely nutty flavor while providing the perfect pudding jiggle. Plus, it’s packed with vitamin B and complete proteins.
Protein: 10 g
Carbs: 25 g
Fat: 3.4 g
Prep Time: 5 minutes
Cooking Time: 15 minutes
- 145 g uncooked quinoa, any variety
- 1 1/4 cup unsweetened vanilla almond milk
- 43 g Lily’s Dark Chocolate Chips
- 1 tsp real vanilla extract
- 35 g chocolate peanut butter protein powder*
- 15 g unsweetened cocoa powder
- Cook quinoa according to package directions.
- When quinoa is cooked, combine all the ingredients in a blender and blitz until creamy and incorporated. The mixture will thicken as it cools.
- Top with blueberries, chocolate chips, coconut flakes or whatever else fits your tastes and macros!
*The macros for this recipe were calculated using BioX chocolate peanut butter whey protein complex. While you can use any protein powder you like, a whey protein complex (as opposed to a whey protein isolate) will yield a thicker texture.
Want to learn more about nutrition? Check out the free Working Against Gravity Ultimate Nutrition Guide! It’s jam-packed with information, including:
- How to track macros
- Macro-friendly grocery shopping lists
- Meal timing for athletic performance
… and much more! Check it out here!